The Brü Lab

Cade welcomes Michael Fechir, Faculty Research Assistant in Oregon State University's Department of Food Science and Technology, into the lab to talk about his work on the impact terroir has on the quality of Cascade and Mosaic hops. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | More on Michael Fechir

Dr. Charlie Hoxmeier from Guilded Goat Brewing in Fort Collins, CO joins Cade in the lab to chat about his work on brewery sustainability, as well as methods brewers can use to move toward a more sustainable brewing process. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | A Case Study In Small Brewery Sustainability

Joining Cade in the lab this week is Dr. Scott Lafontaine to chat about his work on the chemical and sensorial characteristics of non-alcoholic beer. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor Characterizing Volatile and Nonvolatile Factors Influencing Flavor and American Consumer Preference toward Nonalcoholic Beer Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer

Jeff Dailey, Associate Sensory Scientist at John I. Haas, joins Cade in this lab this week to discuss the intracacies of human perception as it relates to beer. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | John I. Haas

Homebrewer-gone-pro and author of The New IPA, Scott Janish, joins Cade in the lab this week to discuss what exactly contributes to the haze in Hazy IPA. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Scott Janish's blog Sapwood Cellars

Cade welcomes Dr. Celina Dugulin, Technical Project Manager at Murphy & Son Ltd, into the lab to discuss her work on brewing with green malt as a means of reducing energy use. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review Brewing with 100% green malt – process development and key quality indicators

Dr. David Quain, Scientific Director at Cambridge Scientific Solutions, joins Cade in the lab this week to talk about how microflora in draft dispense systems impacts the stability of alcohol-free and low alcohol beers. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | The enhanced susceptibility of alcohol-free and low alcohol beers to microbiological spoilage: implications for draught dispense

Joining Cade in the lab to discuss his work on hot steep malt sensory is Evan Caine, a Ph.D. candidate at Washington State University. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Craft Malt Quality Survey

Bierly Brewing's JP Bierly joins Cade in the lab for a second week to discuss brewing with gluten-free specialty grains. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Bierly Brewing Gluten-Free Homebrewing Zero Tolerance Gluten-Free Homebrewing on Facebook

Joining Cade in the lab this week is JP Bierly of Bierly Brewing, a brewery in McMinnville, Oregon that's dedicated to making delicious gluten-free beers.  The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Bierly Brewing Gluten-Free Homebrewing Zero Tolerance Gluten-Free Homebrewing on Facebook